Ingredients: rice cakes, sweet and sour (if you don't have it, there is no harm), onions, carrots, cabbage, green onions, Korean chili sauce. Shred the sweet chili, onions, carrots and cabbage, and cut the scallions into inch pieces. If you can't get long rice cakes, you can use sliced ones instead. Usually rice cakes are boiled in water instead of fried in oil. First, sauté the onions and carrots in oil. Onions and carrots should be sautéed just a little bit (don't fry them until they are cooked), then pour in the appropriate amount of water, my water amount is one cup (the amount of rice cake is about 20 small pieces for one person), then put the sweet not spicy and cabbage into the pot together. Boil until the water boils, then add the right amount of Korean chili sauce. My Korean chili sauce is sweet, so I don't need to add sugar, but if you use the original Korean chili sauce, you need to add sugar! If you use the original Korean chili sauce, you need to add sugar, because the rice cake should be sweet and spicy to taste good! Continue to cook until boiling. Add the rice cakes and cook until the soup thickens. Add the scallions and stir-fry well. OK!